Meatloaf, Sous Vide

Set circulator to 155 F.

Mix glaze ingredients.

Mix the crumbs and seasonings.

Mince or process your onion and carrot and sweat in a pan with a little oil until soft. (*2)

Mix the meat, eggs, seasonings and crumbs, onion and carrot, and about 3 tablespoons of the glaze, until well combined. Cook and taste test a small amount, and adjust if needed.

Shape into 12 balls, around 5 1/2 ounces each, and place 6 into each zip-top freezer bag. If desired, add a few drops of liquid smoke.

Seal the bags except for a small hole. Lower each bag into the circulator part way and let the pressure push out the remaining air. Seal and lower. Cook for 2 hours.

Pull the bags out. Cut one corner of each bag and drain the liquid.

Set your oven to broil.

Gently remove the meat from the bags and arrange on your baking sheet. Brush with some of the glaze you set aside in the beginning.

Broil for 5 minutes. Brush with the remaining glaze. Let rest 5 minutes.